Step 1

Make the Vegan Alfredo Sauce ahead of time. You can always make it the day before and store it in the fridge.

Step 2

Peel the parsnips, slice off the ends and spiralize. Then, set the parsnip noodles aside.

Step 3

Use a mallet to gently pound the chicken breast so that it's even in thickness. Season it with salt and pepper.

Step 4

Heat one tablespoon of oil in a skillet on medium heat. Add the chicken breast and cook for 3-4 minutes on each side, or until cooked through. Remove to a cutting board and slice into pieces.

Step 5

While the chicken is cooking, bring a medium pot of water to a simmer. Add the broccoli florets and cook for 4-5 minutes, then drain.

Step 6

In a large sautee pan, heat two tablespoons of oil on medium heat. Add the parsnip noodles and cook for 2-3 minutes, using tongs to stir. Then add the sliced chicken, broccoli and alfredo sauce. Start with 1/2 to 3/4 of the sauce and add as much as you'd like. Stir for another minute or two. If the alfredo sauce is too thick, add 1-2 tablespoons of water.

Step 7

Season with salt and pepper, if desired, and serve immediately.